Hollandaise Sauce
Method:
Hollandaise is a rich, buttery sauce perfect for eggs benedict, vegetables, or fish.
You’ll Need:
3 egg yolks
1 tbsp lemon juice
100g (¼ cup) butter, melted and warm
Pinch of salt
Optional: pinch of cayenne or white pepper
Steps:
Prep a bain-marie (method of cooking with hot water): Fill a small saucepan with a few centimetres of water and bring to a gentle simmer. Make sure the bowl you use for the sauce sits on top without touching the water.
Whisk egg yolks: Place yolks and lemon juice in a heatproof bowl. Whisk constantly over the simmering water.
Add butter slowly: Gradually drizzle in warm melted butter while whisking constantly. Sauce should thicken and become creamy.
Season: Add salt and a pinch of cayenne or white pepper if desired.
Serve immediately: Hollandaise is best served fresh. If needed, keep warm over very gentle heat, whisking occasionally.
Top tips:
Keep the heat low—too hot and eggs will scramble.
Add butter slowly to avoid splitting.
If sauce splits, whisk in a teaspoon of warm water to bring it back together.
Use a balloon whisk for smooth, airy sauce.
Variations:
Béarnaise: Add tarragon and shallots.
Lemon hollandaise: Add extra lemon juice for brightness.
Mustard hollandaise: Stir in 1 tsp Dijon mustard for tang.